Easy Tomato Tart
Sometimes you just need a winner, and this easy tomato tart was just that.
Even if you enjoy the slow, meticulous process of making your own pie crust, you should take no shame in rolling out a prepared puff pastry dough and getting a tart ready in twenty minutes flat. The less time you spend in you kitchen, the faster this summery dish can get in your belly.
I had to stalk the herb aisle at the grocery store for a couple days to obtain the basil for this one. It turns out that the day I needed it, it was on sale, so naturally the store was out. I had to sweet-talk the produce guy to get him to tell me the delivery time so I could hoard all the good stuff for myself. Turns out I slept in a little the morning of…oops…and there was only one package left. You better believe I snatched it right up!
If you’re looking for a simple dinner for two, this tart is a nice light option. I gobbled down about half of it after taking the photos even though I had just eaten breakfast. It was just that good. But you’ll also like serving it as an appetizer, it presents beautifully.
You can use any tomatoes you like, heirloom tomatoes would look beautiful but I just used red tomatoes on the vine. If you pick smaller tomatoes it will be easier to cut the tart in smaller pieces, which may be a consideration for an appetizer.
I hope you enjoy this tart while sitting on a lawn somewhere in the glow of the evening summer sun, with a glass of Prosecco in hand. Print Easy Tomato Tart Author: Katy’s Kitchen Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Yield: 2-8 This tart is a great summer dish to make when you have an abundance of tomatoes. It will serve 2 generously as a main meal, or 6-8 as an appetizer. The tart is best eaten on the day it’s made. Ingredients
- One sheet puffed pastry, defrosted overnight in the fridge
- 100g goat cheese
- 2-3 tomatoes, sliced
- 2 Tablespoons extra virgin olive oil
- small handful basil leaves, sliced finely
- Preheat the oven to 400 F.
- If your puffed pastry does not require rolling, skip this step. Roll the pastry between two floured sheets of waxed paper. Place the pastry on a baking sheet and make a small incision ½ inch from the edge around the border of the pastry. Using a fork, make many small pricks in the dough.
- Crumble the goat cheese evenly across the dough. Arrange the tomatoes to cover the goat cheese. Drizzle the tomatoes with olive oil.
- Bake the tart for 15-20 minutes, or until the edges are golden. Remove the tart from the oven and sprinkle the basil over the top of the tomatoes. Slice and serve.